Falafel lettuce wraps with pickled onions
- 1 small red onion, thinly sliced
- 2 tablespoons beetrootbeetsX apple ciderhard ciderX vinegar
- 2 tablespoons olive oil
- 250g falafels
- 12 gem lettuce leaves, separated, washed, patted dry
- ½ cup chilli hummus
- 1 small cucumber, finely chopped
- ¹⁄³ cup pitted, sliced black olives
- lemon wedges, to serve
1 Place onion and vinegar in a small bowl to pickle for 10 minutes.
2 Meanwhile, heat olive oil in a large frying pan over medium heat. Add falafels and cook, shaking pan regularly, for 5 minutes or until golden and warmed through.
3 Arrange lettuce leaves on a serving platter. Spoon hummus into each wrap, then fill with cucumber, olives, pickled onion and falafels. Serve with lemon wedges on the side.
If you can’t find gem lettuce in your local supermarket, just use the leaves from a small iceberg or cos lettuce instead.
Nutrition Info (per serve)
Total fat 29.5g
–Saturated fat 3.2g
Dietary fibre 9.8g
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